Chicken And Egg Noodles Recipe
Yield: 3 servingsRecipe by luhu.jp
Ingredients:
EGG NOODLES
2 each: Eggs, beaten
1 1/2 cup: Flour, about
SOUP
2 quart: Water,
1 cup: Carrot, chopped
6 tbsp: Chicken gravy mix,
1 tbsp: Parsley, dried
1 cup: Chicken, chunked
1 tsp: Rosemary, crushed
1 cup: Onion, diced
1 tbsp: Season salt,
1 cup: Celery, diced
Directions:
Combine eggs and flour. Add additional flour if needed to make stiff,
smooth dough. Roll out and cut into strips, set aside to dry. Note:
General rule of thumb; 1 egg per person plus as much flour as can be
worked into it.
Combine rest of ingredients in slow cooker and cook on low 5-6 hours
or until vegetables are tender.
Add noodles to soup and cook additional 3-4 hours or until noodles are
tender.
Notes: When I have it, I substitute home made chicken stock for the
water and chicken gravy mix. Also, sometimes just use chicken bullion
cubes instead of the gravy mix.
Also can be cooked on the stovetop but watch carefully it doesnt
stick as the noodles will soak up a lot of broth.
Created by Dorothy Flatman
Submitted By DOROTHY FLATMAN On 03-16-95
Source from luhu.jp
smooth dough. Roll out and cut into strips, set aside to dry. Note:
General rule of thumb; 1 egg per person plus as much flour as can be
worked into it.
Combine rest of ingredients in slow cooker and cook on low 5-6 hours
or until vegetables are tender.
Add noodles to soup and cook additional 3-4 hours or until noodles are
tender.
Notes: When I have it, I substitute home made chicken stock for the
water and chicken gravy mix. Also, sometimes just use chicken bullion
cubes instead of the gravy mix.
Also can be cooked on the stovetop but watch carefully it doesnt
stick as the noodles will soak up a lot of broth.
Created by Dorothy Flatman
Submitted By DOROTHY FLATMAN On 03-16-95
Source from luhu.jp